Baked Chicken Legs & Potatoes (Lemon Garlic)

Servings: 4

Prep Time: 10

Cook Time: 55

Total Time: 1 5

These chicken legs and potatoes are baked to perfection in a lemon garlic mixture that yields a crisp, golden exterior and delicious, juicy meat.

5 from 2 votes

Preheat the oven to 400F and position the oven rack in the middle of the oven.
Wash and dry the Yukon potatoes and slice them in half. If they're on the larger size, bigger than 3 inches, quarter them. Pat the chicken drumsticks dry with a paper towel.
In a large bowl, add the olive oil, salt, pepper, and paprika. Zest and juice one lemon and add it to the bowl. Mix to combine.
Add the halved potatoes and the chicken drumsticks into the large bowl and toss them around to coat with the mixture.
Transfer the seasoned chicken and potatoes, along with the seasoning from the bowl, into a 9x13-inch baking dish. Slice the remaining lemon into wedges and add it to the dish. Slice the head of garlic in half, horizontally, and place it, garlic side down, on the baking dish.

Bake the chicken and potatoes for 55 minutes, when the potatoes should be fork tender and the chicken's internal temperature has reached 175F. For a golden crust, switch the oven to broil for 3 minutes.
Remove the baking dish from the oven.